By Cookgirl on September 20, 2005
Photo by LifeIsGood
Photo by LifeIsGood
"From Bon Appetit November 1997. Can you believe it's low fat? This is begging to be served with red beans and rice! Cornbread sounds good, too! Tofu can be substituted for the chicken."
Serving Size: 1 (391 g)
Servings Per Recipe: 4
"I made this last night with 1 tweak for my diet, instead of flour I substituted wheat germ and a spicy Cajun blackening for the coating. PERFECT! It had an additional nutty depth, a little heat and was even more low fat. We really enjoyed the lemon caper sauce. Everything went great paired with steamed broccoli. Even the Fiance was unaware he was eating capers until it was gobbled gone! So stoked to sneak an ingredient I love in under his picky nose with such a slamming sauce!"
"Great recipe. I made a little more sauce, since I had a cup of chicken broth. I used about 3 tablespoons of fresh lemon juice and added a lot more capers, since we love them. I saved the extra flour mixture and used a little of that to thicken the sauce. The whole family loved it. Definitely one to make again!"
"I knew DH and I would love this and it was definately a hit! We love lemons and capers and the lemon flavor was there but not real strong. Made for the Aussie/NZ tag game."
"This was really tasty. I didn't think the lemon and capers would go with the cajun coating for the chicken but it was a really nice combo. I used Mirj's Cajun Seasoning (http://www.food.com/recipe/cajun-seasoning-mix-14190). Definitely a winner."
"My husband and daughter loved this (I am currently not eating meat/chicken). They said it was very flavorful and had just the right amount of spice. It looks beautiful, too! Made for ZWT 9 Cajun/Creole for the Soup-A-Stars."
"Made this for the US regional leg of ZWT9 and so glad I did. It had everything; easy to make, great taste, and looked elegant enough for company. A true winner, even the little ones in the house liked it. The chicken came out perfect, nice and moist on the inside - lots of flavor and browned perfect. I'll be making this one often."
"delicious and super easy!!"
"It was ok but the flavor that I was looking for was not as intense."
"Made this last night for dinner with a side of asparagus and mushrooms and it was wonderful. Easy to prepare. This is a keeper!"
"Made this tonight for dinner, and LOVED it! I was leery of the flavor combo when I started, but everything goes together really well, and the briny capers add a bite that we really enjoyed. I've given up on getting the kiddos to eat caper anything that isn't spaghetti sauce, so I just left theirs out of the sauce and they ate it up. Thanks for sharing a great recipe!"
"Perfect. Great combination of lemon and capers. This is a easy weekday meal that is ready in 30 minutes or less. Perfect for a busy family. I will make again. Made for Photo Tag Forum Cajun Game"
"What a great recipe! Love that lemony taste; great combination of flavours with those capers. You have a winner here; thanks for posting. I made this for ZWT5. Rita"
"This chicken dish was delicious and we all loved it. We followed all ingredients and directions as posted, with the exception that we did not pound out the chicken breasts. This had lots of flavor and I will definitely be making it again. I served with Recipe #374000 374000 as a side, which was very complimentary. Made for ZWT5. Thanks!"
"This was great! We enjoyed it so much! I liked that it was so easy to make with regular things I have on hand all the time. I didn't use the capers because we just don't care for them. Thanks, Cookgirl! Made for ZWT5 for the Kitchen Witches."
"Great chicken! I also didn't pound the chicken breast, and used recipe #372340 for the Cajun seasoning. Good lemony sauce - and loved the capers. Thanks Cookgirl. Made for ZWT5 2009."
"This is why I love Recipiezaar so much. I had some chicken, and I was making a side of jambalaya (box mix), so I went searching for a recipe that I could make in less than 30 minutes - I found this absolute winner! I had all the ingredients on hand, it was so unbelievably tasty, and so easy to make. I made it exactly to the recipe except that I added a smidge of white wine (because I had some) to the sauce and I put the chicken back in the sauce to stay warm (because all my sides weren't ready), and it still came out great. I did have quite a bit of the flour/seasoning mix left after dredging the chicken, so you probably could do with 1/4 c for 4 chicken breasts."
"I loved this with one exception: My sauce just didn't thicken up. And I didn't think to add a tiny bit of flour til it had cooked down. Next time I think I'll add a bit. Oh, and I may have slightly over-blackened my chicken...:) But not the recipe's fault...I get distracted easily. Yum yum! Can't wait to try it again."
"Great recipe for chicken breasts! They turned out so tender and juicy. I subsitituted almond flour for unbleached flour (due to dietary restrictions of dinner guests). I also didn't pound the chicken, so I put them in the oven (around 300 degrees) after browning them in the pan, until they were cooked through. Everyone loved the combination of cajun spices with lemon and caper gravy!"